Place the potatoes in a medium pot and cover with cold water, add 1 teaspoon kosher salt. Bring to a boil and cook until a knife easily pierces to the center of each potato, about 18–20 minutes. Remove from water and dry, place on a clean work surface and gently press using the bottom of a glass to smash the potato.
Heat the oven to 425° F. Line a sheet pan with Reynolds Wrap® Heavy Duty Foil.
In a small bowl, combine paprika, 1/2 teaspoon salt, black pepper and garlic powder. Place potatoes in a single layer on the prepared sheet pan. Lightly brush potatoes with olive oil and sprinkle both sides of each potato with spice mix.
Bake 20 minutes, turning halfway until crisp and golden. Garnish with parsley.